Grandma Benedetta’s two-toned cake is very soft. She calls it “stained cake” and her grandchildren call it super soft marbled cake. A sweet recipe made with oil that remains soft.
BUTTER-FREE sweet RECIPES
- Difficulty: Medium
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: serves for a 9-inch pan
- Cooking methods: Electric oven
- Cuisine: International
- Seasonality: All seasons
- Energy 303.39 (Kcal)
- Carbohydrates 37.43 (g) of which sugars 15.67 (g)
- Proteins 7.65 (g)
- Fat 15.21 (g) of which saturated 3.37 (g)of which unsaturated 11.00 (g)
- Fibers 1.42 (g)
- Sodium 81.80 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Grandma’s Two-Toned Cake
BAKING: in a preheated static oven at 340°F for about 1 hour.
- 3/4 cup sugar
- 4 eggs (medium – at room temperature)
- 3/4 cup vegetable oil (peanut or rice)
- 1 and 1/2 cups plain yogurt
- 2 and 1/2 cups all-purpose flour (sifted)
- Half packet baking powder (sifted)
- 1 pinch salt
- 1/4 cup unsweetened cocoa powder (sifted)
How many calories does the two-toned cake have? Below are the calories per 100 grams of cake.
Tools
- Electric Whisk
- Cake Pan aluminum 9 inches
Grandma’s Two-Toned Cake
Using an electric whisk, beat the eggs with the sugar at high speed until the mixture is light and fluffy.
Add the salt and any preferred aroma, then add the oil and yogurt gradually, continuing to mix at medium speed.
Finally, add the sifted flour and baking powder at low speed, just until a homogeneous batter is achieved.
Then, divide the batter into two bowls.
In the bowl with less batter, add the sifted unsweetened cocoa.
Mix to get a homogeneous dark batter.
Pour the light batter into the previously buttered and floured cake pan.
Add the dark batter by spoonfuls over the light one.
Bake in a preheated static oven at 340°F for about 1 hour, adjusting according to your oven. The toothpick test always applies.
STORING the two-toned cake
Store the two-toned cake in an airtight container and consume within 5 days.
To keep it longer, wrap it in plastic wrap and place it in the freezer. Thaw in the refrigerator before consuming.
FAQ (Questions and Answers)
What is the oldest cake in the world?
The Linzer Torte is one of the oldest cakes in the world, originating from Linz, Austria. It dates back to 1653 and is a tart with a currant jam filling (or other preserves) and a spiced shortcrust pastry.
What is the most famous cake in Italy?
The most famous cake in Italy is the grandma’s cake, a tart with custard and pine nuts, a symbol of Italian pastry tradition. The most famous dessert is the tiramisu.
